Chef Kyle's Country Lunch with Smoked Salmon Parcels

The Masterminded Chef Kyle’s Country lunch with smoked salmon parcels. He says he was bored when he created this true work of art, I truly hope that he is bored a lot as he is truly inspirational.. Beautiful plating, striking colours.. truly visionary.

200g smoked salmon or ocean trout

150g soft goat's cheese

150g ricotta

1 garlic clove, thinly sliced

1/2 bunch chives, chopped

Finely grated zest and juice of 1 lemon

1 teaspoon Dijon mustard

1 teaspoon honey

1/3 cup (80ml) olive oil

1 bunch asparagus, trimmed

1 egg, soft-boiled, peeled, chopped (optional)

Micro herbs or salad leaves and char grilled sourdough, to serve

Grease and line two 150ml dishes with plastic wrap, then line with the smoked salmon. Place the cheeses, garlic, chives, lemon zest and 1 teaspoon lemon juice in a bowl, stir to combine, then divide among the lined dishes. Chill for 30 minutes to set.

Meanwhile, whisk the mustard, honey, 1/4 cup (60ml) oil and remaining 2 tablespoons lemon juice in a bowl, then set aside.

Heat a char grill pan over high heat and brush asparagus with remaining 1 tablespoon oil. Cook, turning, for 1-2 minutes until just tender.

Invert the salmon parcels onto plates and serve with dressing, asparagus, egg, micro herbs and bread, if using.